Abstract

KeyWord

bread,chemical preservative, mould, mycotoxins

Abstract

Bread is cereal product packed with a lot of nutrients, but a limiting factor to the benefits we can derive from this product is mould spoilage. This moud could produce mycotoxins which have pathological effects on humans, as such this study investigated the ability of different chemical preservatives to limit the fungal growth over a period of twenty(20) days at different temperatures thereby extending bread shelf-life and satisfying humans who want their food free of pathogens. Based on the results obtained there was significant difference between bread baked with a single preservative and that baked with a combination of two or more preservatives.Fungal load increased progressively as the period of storage increased. Potassium sorbate acted as a better fungal inhibitor when compared with calcium propionate and Ascorbic Acid.

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